Collection: Sujihiki / Slicing

Sujihiki knives are the Japanese answer to a Western carving knife. Literally translating to "flesh slicer" they are larger kitchen knives designed to make use of long, clean strokes when cutting meat, fish and poultry. Differing from a Yanagiba in that these feature a double bevel construction, the Sujuhiki is the best Japanese chef knife if you are looking for clean cuts and presentation of larger proteins.

The best Japanese chef's knife is only okay without the best knife sharpening. Check out our knife sharpening services for home cooks and professionals alike or our strops and stones section for at home sharpening tools.